Buffalo Chicken Bake
Buffalo Chicken Bake is made with cooked chicken, buffalo sauce, ranch, mozzarella, and cheddar wrapped in pizza dough.Roll the dough around the filling and bake at 425°F for about 30 minutes.Rest for 5–10 minutes, slice, and serve warm with ranch or extra buffalo sauce.
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 teaspoon olive oil
- 1 pizza dough thawed if frozen
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded cheddar cheese
- 1/2 cup buffalo wing sauce divided
- 1/4 cup ranch dressing
- All-purpose flour for rolling the dough
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
- In a bowl, toss the cooked chicken with 1/4 cup buffalo wing sauce until evenly coated. Add more or less sauce according to your preferred spice level.
- In a separate bowl, stir together the ranch dressing and remaining 1/4 cup buffalo wing sauce.
- On a lightly floured surface, roll the pizza dough into a long rectangle.
- Spread the buffalo ranch sauce evenly over the dough, leaving a small border around the edges.
- Scatter the buffalo-coated chicken evenly over the sauce.
- Sprinkle the mozzarella and cheddar cheeses over the chicken.
- Starting from one long side, carefully roll the dough into a log.
- Pinch the ends closed to help keep the filling from escaping during baking.
- Place the roll seam-side down on the prepared baking sheet.
- Bake for about 30 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Remove from the oven and let the Buffalo Chicken Bake rest for 5–10 minutes before slicing and serving.
Notes
For a milder version, reduce the buffalo sauce and increase the ranch dressing slightly. You can also add thinly sliced green onions or a sprinkle of parsley after baking for extra freshness.
Serve the slices with extra ranch or buffalo sauce on the side. A crisp green salad, roasted vegetables, or oven-baked potato wedges also make easy side dishes.